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1. Heat the oven to 200C/fan 180C/gas 6. Mix the crème fraîche, cheddar, spring onions, cauliflower and peas and divide between 4 small ovenproof dishes.
2. Top with the pastry circles, press down firmly and glaze with the egg. Bake for 25-30 minutes until crisp and golden.

557 kcalories, protein 18.2g, carbohydrate 27.5g, fat 42.3 g, saturated fat 23.2g, fibre 4.5g, salt 0.92 g

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• Julie

  16 November 2007

  Julie rated and commented on this recipe

  

  Delicious are really easy. The perfect comfort food. I've also made it with a couple of rashers of bacon which was just as nice.

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• %%

  24 November 2007

  %% rated and commented on this recipe

  

  easy tasty mid week meal.

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• rayburn

  30 November 2007

  rayburn rated and commented on this recipe

  

  We opted to make a single pie using the same ingredient volumes....the kids loved it. Great success, easy to make. We used a Rayburn and the cooking time was fractionally longer as cooked at the lower level of the cooker.

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• laineyj

  04 December 2007

  laineyj rated and commented on this recipe

  

  Not my favourite

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• rhallam

  19 January 2008

  rhallam rated and commented on this recipe

  

  Went down very well, I'm certainly going to make this again!

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• superkat

  04 April 2008

  superkat rated and commented on this recipe

  

  Tried this using crumbled stilton instead of cheddar- very creamy and delicious.

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• katyrouth

  11 April 2008

  katyrouth rated and commented on this recipe

  

  Didn't have any peas so left them out, but it was still lovely! Very filling, too.

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• slink_84

  16 May 2008

  slink_84 rated and commented on this recipe

  

  Great pies and so easy to make - a winner with my veggie flatmate

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• Jaime George

  10 September 2008

  Jaime George commented on this recipe

  Delicious a bit like a posh cauliflower cheese topped with pastry ! I used double cream instead of creme fraiche...lovely especially served with some sausages.

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• Sue

  20 October 2008

  Sue commented on this recipe

  I haven't tried this yet but from the comments I will have a go. Let you know what I think.

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• MrsMaccers

  04 November 2008

  MrsMaccers commented on this recipe

  I think I must have missed something with this. We did it in one dish too but after about 40 minutes in the top oven of our Aga the cauliflower was still rock solid and the sauce was a total disappointment. I like the idea of it but might modify it slightly next time!

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• Zita

  03 January 2009

  Zita rated and commented on this recipe

  

  I made a large flan sized and a small one -the cauliflower in the large one was still very "al dente" but pastry and sauce were good. Will definitely make it again.

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• wightrose

  09 January 2009

  wightrose rated and commented on this recipe

  

  Made this on New Year's Eve and it worked out really well, although the caulflower could have done with a bit more cooking. I think I'll steam it for a couple of minutes next time, but I'll definitely be making this again

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• nellyj

  27 March 2009

  nellyj rated and commented on this recipe

  

  Wow! 100 times nicer than I expected (drat those never ending caulis every week in the veg box!) Split the ingredients between 2 cereal bowls, added some bacon bits and was really pleasantly surprised.Shall def make again.

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• Kimo

  13 April 2009

  Kimo rated and commented on this recipe

  

  What sauce?? I made this in four bowls, the first two I cooked were tasty but very dry, tried the next two adding little milk which ended up very watery and curdled the ingredients - any suggestions please as I would like a juicier pie?

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• nermich

  21 August 2009

  nermich rated and commented on this recipe

  

  just made it. it was tasty but the sauce split and cauliflower had quite a bit...

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• issie1414

  26 August 2009

  issie1414 commented on this recipe

  I have made this a couple of times now First time followed the recipe, but found the cauliflower to al dente and the sauce a little to dry and not that much flavour, now I do mine as Steam the cauliflower for 5 mins before Make it with Roquefort cheese, much more tangy. Shallots fried in a little butter to soften instead of spring onions, 300 mls creme fraiche and level teaspoon of toasted caraway seeds. And usually make just one large pie. Lovely

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• Jade

  17 October 2009

  Jade rated this recipe

  

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• TC

  10 November 2009

  TC rated and commented on this recipe

  

  Lovely... don't have enough small dishes so used one big dish. Due to the larger size it needed a bit longer to warm through, but it was very tasty and not at all dry like some have complained. Very simple and quick to prepare... Will definitely do this again.

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Ingredients

• 200ml tub crème fraîche
• 100g mature cheddar , grated
• 4 spring onions , shredded
• 1 head cauliflower , cut into small florets
• 100g frozen peas , defrosted
• 1 sheet ready-rolled puff pastry , about 375g , 4 circles cut out to fit your dishes
• 1 egg , beaten

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 45 minutes

Vegetarian

Ingredients

• 200ml tub crème fraîche
• 100g mature cheddar , grated
• 4 spring onions , shredded
• 1 head cauliflower , cut into small florets
• 100g frozen peas , defrosted
• 1 sheet ready-rolled puff pastry , about 375g , 4 circles cut out to fit your dishes
• 1 egg , beaten

557 kcalories, protein 18.2g, carbohydrate 27.5g, fat 42.3 g, saturated fat 23.2g, fibre 4.5g, salt 0.92 g

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